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I've had this beautiful pat of butter sitting in my fridge for a week now. A man at my farmers market sells home-made butter & cheese. This past week I snapped up some lemon-chive butter & sage jersey cheddar. The cheddar got devoured at an impromptu beginning-of-summer-first-year-of-grad-school-down-let's-drink-some-wine kind of party, but the butter has been patiently waiting in the fridge for its moment. I finally settled on potatoes. A classic pair, butter & potatoes, no?
Aioli Chicken, for two2 medium boneless skinless chicken breasts
2 tbsp. aioli (if you don't have aioli on hand, dijon mustard will do)
salt to taste
pepper to taste
Pre-heat the oven to 400F & line a baking dish with foil. Salt & pepper the chicken, then coat both sides with aioli. Cook for appx. 15 minutes on each side or until cooked through.
2 tbsp. aioli (if you don't have aioli on hand, dijon mustard will do)
salt to taste
pepper to taste
Pre-heat the oven to 400F & line a baking dish with foil. Salt & pepper the chicken, then coat both sides with aioli. Cook for appx. 15 minutes on each side or until cooked through.
Herbed Butter Potatoes, for two
1 dzn. small potatoes (such as fingerling or new potatoes)
2 tbsp. butter (unsalted or herbed)
2 tbsp. minced herbs (mix of any will do, I used rosemary & thyme)
salt to taste
pepper to taste
Rinse the potatoes well then pat dry. In a dutch oven with a tight fitting lid, melt the butter & toss in the potatoes. Cover & cook over medium heat for 20 - 30 minutes or until the potatoes can be easily pierced with a fork. Toss with herbs to coat.
2 tbsp. minced herbs (mix of any will do, I used rosemary & thyme)
salt to taste
pepper to taste
Rinse the potatoes well then pat dry. In a dutch oven with a tight fitting lid, melt the butter & toss in the potatoes. Cover & cook over medium heat for 20 - 30 minutes or until the potatoes can be easily pierced with a fork. Toss with herbs to coat.
Kitchen to table time: 35 minutes
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